Description
A vibrant and flavorful Spicy Tofu Salad Bowl featuring crispy, hot sauce-seasoned tofu atop a fresh mix of romaine, cucumber, red cabbage, and carrots, tossed with a tangy Asian-inspired dressing, garnished with roasted peanuts, cilantro, and lime wedges. Perfect for a quick, healthy, and satisfying meal.
Ingredients
Units
Scale
Tofu
- 8 oz tofu
- 2 tbsp hot sauce
- 2 tbsp oil (for frying)
- Salt and pepper to taste
Salad
- 1 small head romaine lettuce, roughly chopped
- 1/2 English cucumber, thinly sliced
- 1 small head red cabbage, shredded
- 1-2 green onions, sliced
- 1/2 cup carrot, shredded
- 1/4 cup roasted peanuts
- 2 tbsp cilantro, chopped
- 1 lime, for serving
Dressing
- 2 tbsp rice vinegar
- 1 tbsp tamari
- 2 tsp sesame oil
- 1 tsp honey
- 1/4 tsp garlic, minced
- 1/2 tsp ginger, minced
- 1 tsp sesame seeds
Instructions
- Drain and cube tofu: Begin by draining the tofu thoroughly to remove excess moisture. Pat it dry using a clean towel, then cut the tofu into bite-sized ½-inch cubes.
- Prepare the salad vegetables: Roughly chop the romaine lettuce, thinly slice the English cucumber, shred the red cabbage and carrot, and slice the green onions. Place all the veggies together in a large salad bowl.
- Make the dressing: In a small bowl or cup, whisk together rice vinegar, tamari, sesame oil, honey, minced garlic, minced ginger, and sesame seeds until smooth and well combined. Set the dressing aside.
- Cook the tofu: Heat 2 tablespoons of oil in a skillet over medium heat. Once hot, add the tofu cubes carefully, cooking for about 6 to 7 minutes, flipping occasionally, until they turn golden and crispy. Season with a pinch of salt, freshly ground black pepper, and a few dashes of hot sauce for added spice. Remove from heat when done.
- Toss and serve: Pour the prepared dressing over the mixed salad vegetables in the bowl. Add the cooked, spicy tofu cubes on top and toss everything gently to combine flavors. Garnish with chopped cilantro, sprinkle roasted peanuts, and serve with fresh lime wedges for squeezing over the salad before eating.
Notes
- Press the tofu well before cooking to achieve a crispy texture.
- Adjust hot sauce quantity according to your spice preference.
- For a nut-free version, omit the roasted peanuts or substitute with toasted seeds.
- This salad is best enjoyed fresh but can be stored separately from tofu for up to 1 day in the fridge.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg
